Serve this delicious low carb Mexican shrimp cocktail as a wonderful appetizer to share!

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This is my low carb version of Coctel de Camarones - a Mexican shrimp cocktail made from boiled or poached shrimp, tossed in a slightly sweet tomato sauce then served chilled. It is a gorgeous and tasty dish to serve on a hot day - and some avocado goes fantastically with the shrimp.

You can serve the shrimp chopped or whole, it's up to you. Although I've served them whole here, I have taken the tails off - somehow the tails don't work so well in this cooking method, although they do make a nicer presentation!

You might also like my recipe for spicy chipotle shrimp!

How to Make Low Carb Mexican Shrimp Appetizer

Bring some salted water to a boil and add the peeled shrimp. Cook until they have reached an internal temperature of 170F (a probe thermometer is useful at this stage!), then drain and rinse under cold water.

Make the sauce by combining canned tomato sauce, low carb ketchup (like Heinz Reduced Sugar Ketchup or G Hughes ketchup), lime juice, onion powder, and fresh cilantro leaves. Combine the sauce with the shrimp, cover, and leave in the fridge until chilled.

To serve, dice an avocado and place it on a platter together with the shrimp, some fresh cilantro, and some slices of fresh or pickled jalapeño.

Check out all my keto mexican food recipes!

📖 Recipe

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